Measure dry ingredients into a large bowl. Whisk to combine. Set aside.

In a small bowl or large measuring cup, combine the 1 1/2 cups water, maple syrup and yeast. Allow to sit for a few minutes for the yeast to proof.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the ground flax and 6 TB water. Add the Earth Balance (or oil). When the yeast has proofed, add the water, syrup, yeast mixture to the flax and oil mixture. Mix a few times to combine the wet ingredients.

Add the dry ingredients to the wet and turn the mixer on for several minutes. The dough will be very sticky once mixed.

Transfer the dough to a large, greased bowl. Cover with a clean towel and set in a warm place. Allow to rise 2 hours or until the dough has doubled in size. It will sort of resemble a head of cauliflower.

Preheat the oven to 425 degrees.

Grease up your hands and transfer the risen dough to a greased loaf pan. Allow to rise 30 minutes while the oven gets nice and toasty.

Bake for 30-45 minutes until golden brown on the top. The bread will sound hollow when you thump it. If you stick an instant read thermometer in the center, the internal temperature will be about 160 degrees. Remove from oven and allow to cool.

Let it cool some more.

Seriously, don’t try to cut it if it’s warm. Let it cool.

After the bread has cooled for about an hour, dump it out of the pan and slice. If it still feels warm to the touch, you might want to let it cool some more. If you cut into it while still warm, it will be gooey and mushy.

Store any leftover slices in an airtight container at room temperature. It will probably only last a 2-3 days (at the most). If you can’t eat it that fast, stick it in the freezer.